Name: Eggs, Hash Browns, and Sausage
Prep time: 20 min
Cook time: 15 min
Ingredients: 2 TBSP Extra-virgin olive oil; 1 TBSP Butter; 2 cups Yukon gold potatoes (peeled and shredded with a box grater); 1/2 tsp Kosher salt; 1/2 tsp Paprika; Black pepper; 1/4 cup Ketchup (optional); 6 oz Breakfast sausage links; 2 TBSP Butter; 4 Eggs; 2 English muffin (toasted); 4 tsp Butter; 2 TBSP Raspberry jam (use more if needed); 16 oz Orange juice (cold)

Eggs, Hash Browns, and Sausage

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Prep Time: 20

Cook Time: 15

Servings:

Calories: 618kcal

Ingredients

Hash Browns

2 TBSP Extra-virgin olive oil
1 TBSP Butter
2 cups Yukon gold potatoes peeled and shredded with a box grater
1/2 tsp Kosher salt
1/2 tsp Paprika
Black pepper
1/4 cup Ketchup optional

Eggs

6 oz Breakfast sausage links
2 TBSP Butter
4 Eggs
2 English muffin toasted
4 tsp Butter
2 TBSP Raspberry jam use more if needed

Orange Juice

16 oz Orange juice cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Preheat the oven to 400°F (204°C).
Cook the hash browns: Add the oil and butter to a heavy-bottomed skillet over medium heat. Saute the potato, salt, and paprika until the potatoes are golden brown and tender. Turn down the heat if needed. Season with salt and pepper to taste.
For the sausage: Cook in the oven on a baking sheet to an internal temperature of 160°F (71°C) using a thermometer.
Heat a nonstick pan on medium heat. Melt the butter in the pan and crack the eggs in, being careful not to break the yolks. Cook until the whites of the eggs firm up and set. Season with salt and pepper.
Toast the English muffins then spread them with butter and jam.
Serve the eggs with sausage, hash browns with ketchup, English muffins, and orange juice.

Nutrition